Za’atar-Crusted Grilling Cheese with Sumac-Spiced Zucchini and Couscous

Have you ever thought you could grill cheese directly in a pan? Not a sandwich-just a thick slab of cheese that gets golden and crispy on the outside while turning warm and melty inside. This za’atar-crusted grilling cheese is a revelation and it’s surprisingly simple to make.

Paired with tender couscous and broiled zucchini and onion dusted with tangy sumac, this dish is a flavorful, satisfying vegetarian dinner. The za’atar adds an earthy, herbaceous crust that complements the creamy cheese perfectly.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

6 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Halve the red onion, peel it and cut into 1-inch-thick wedges. Mince one wedge. Trim the zucchini, halve lengthwise, then slice lengthwise into long wedges. Halve the grape tomatoes. Zest the lemon and quarter it. Roughly chop the cilantro.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add the minced onion and Israeli couscous. Cook, stirring, until the onion is softened and the couscous is lightly toasted, about 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and the veggie stock concentrate. Bring to a boil, then cover and reduce heat to low. Simmer until the couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
3. Meanwhile, toss the zucchini wedges and onion wedges on a baking sheet with a large drizzle of oil, sumac, salt and pepper. Broil, tossing halfway through, until lightly charred, 10-15 minutes. Watch carefully to avoid burning.
4. While the vegetables cook, slice the grilling cheese into four large pieces (eight pieces for 4 servings). Place the za’atar spice on a plate. Coat each piece of cheese in the spice, pressing to adhere. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the cheese and cook until browned, 1-2 minutes per side.
5. Transfer the cooked couscous to a large bowl. Stir in the halved tomatoes, lemon zest, half of the broiled vegetables, half of the cilantro and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Divide the couscous mixture between plates. Top with the remaining broiled vegetables and the za’atar-crusted grilling cheese. Garnish with the remaining cilantro. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-soft cheese that holds its shape when heated, making it perfect for pan-frying or grilling. It becomes warm and melty inside while developing a crispy golden crust.

Can I use a different cheese?

Yes, you can substitute with halloumi, paneer or queso blanco, which have similar high melting points and will hold up well to pan-frying.

What is za'atar?

Za’atar is a Middle Eastern spice blend typically made from dried thyme, oregano, sesame seeds, sumac and salt. It adds an earthy, tangy and herbaceous flavor to dishes.